News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Main menu

Search form

You are here

N.W. Basic Sourdough @100

N.W. Basic Sourdough @100

Oh the freezer was empty of bread.. I baked up some good old basic sourdough @100. The recipe from the http://www.northwestsourdough.com site. Where Teresa now has her free download book available!

They turned out nicely, though these loaves tended to get what I considered a little man-handled in the shaping, a dull razor slashing, and some sticking to my woven baskets, the linen ones work fine, no sticking. I will just have to use more flour/whiterice in by baskets, until I get the midas touch, Txfarmer has it for dusting her baskets....maybe she'll loan me her magic dusting wand ;) Just having a little fun Txfarmer...thank you so much for your helpful advice!

I don't want to carry on about the steaming method I've been using with wet nuked towels in the 2 loaf pans...But Oh Man, I'm so very pleased/happy with the fantastic results and especially how all around much easier this is for me from previous methods I've tried.

Mike said, he loved the flavor and this was his favorite bread...I replied....your just a country sourdough man at heart, ..so many lovely recipes on my to do list for country sourdoughs.

4 - 1 lb. Loaves - one holding up the Oval loaf -

Crust and Crumb with a little bolder bake- IMHO a noticably thinner bold baked crust, crunchy, crispy and a cracks

Wow, I just saw the weather channel, it's terrific weather! Stay safe and cozy! Those steamy towels feel great for a facial steaming or wiping over the kitchen after they've done their bread steaming ;)

There are 2 different recipes on the NWS site for a basic white sourdough. The one I'm showing is 'Basic White Sourdough using 100% hydration starter' @100 is refering to the starter. This recipe can sometimes be a little tricky to find. Just go to the http://www.Northwestsourdough.com and type in the search box the name of the bread, and you will be able to get the recipe and instructions.

The steaming method I used is posted HEREon my blog. No cover is used for steaming. I like adding some whole wheat and/or rye flour to the recipe, for a lovely country loaf.

It was interesting to see this post, I found this recipe a few months ago on this site, maybe a link or something and have made it a number of times. It is an excellent bread, one of the most delicious and comes out the same everytime.

I wasn't sure where exactly it came from as the top sentence is cut off, as it is on the screen, I'm glad to see someone else found it to be a good bread.

I gave a loaf to a friend of mine and he ate half of the loaf on the way home. He said he kept saying, "just one more slice, just one more". He said it was the best "freakin' " bread he ever had eaten.

Am trying to convert to weight, did it with this loaf, but double checked the cups! Hard to change to new things.

This is the way to go! Trust me 'lol'. You can buy a scale online and very reasonable...I think mine was about $20. converts gms,oz, ect. My husband loves this bread too. Also is very delicious with a little added wheat and/or rye flour.

All original site content copyright 2016 The Fresh Loaf unless stated otherwise. Content posted by community members is their own. The Fresh Loaf is not responsible for community member content. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. This site is powered by Drupal and Mollom.